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Categories:Viewed: 36 - Published at: a year ago
Ingredients
- 1/4 kg Bitter gourd, (small variety)
- 2 Tbsp. Sauf, (aniseed)
- 2 Tbsp. Red chilli pwdr
- 1 tsp Asafoetida Salt to taste
- 1 Tbsp. Turmeric pwdr
- 2 Tbsp. Dry mango pwdr, (amchoor)
- 1/4 tsp Citric acid
- 1/4 x Garam masala
- 1 Tbsp. Coarsely crushed coriander seeds
- 2 Tbsp. Coarsely crushed mustard seeds
- 250 gm Oil
Method
- Peel and apply turmeric and salt to bitter gourds.
- Keep aside for 1/2 hour.
- Put them in boiling water with the citric acid.
- Boil for 5-7 min.
- Remove from water and wipe dry.
- Heat half the oil, add in asafoetida, sauf, coriander seeds.
- Remove from fire.
- Add in all the masalas and mix well.
- Cold and fill in the gourds.
- Tie them up securely with string.
- Arrange them in a glass or possibly pickle jar.
- Heat remaining oil a little.
- Add in a few pinches citric acid and 1/3 tsp salt.
- Pour over the gourds.
- Allow to tenderise for 3-4 days more.
- Remove string before serving.
